PENGARUH SUBSTITUSI TEPUNG SORGUM PUTIH (SORGHUM BICOLOR) DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

NADHIRA ALYA FAIRUZ, . (2024) PENGARUH SUBSTITUSI TEPUNG SORGUM PUTIH (SORGHUM BICOLOR) DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis dan mengetahui pengaruh subtitusi tepung sorgum putih dalam pembuatan vanilla cupcake terhadap kualitas fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dan dimulai dari bulan Juli 2022 hingga September 2023. Metode yang digunakan pada penelitian ini adalah metode eksperimen. Sampel penelitiannya adalah vanilla cupcake subtitusi tepung sorgum putih dengan subtitusi 20%, 30%, dan 40%. Dilakukan uji daya terima konsumen kepada 30 panelis agak terlatih yang menilai beberapa aspek organoleptik berdasarkan tingkat kesukaan. Uji kualitas fisik daya kembang dilakukan untuk menguji kenaikan tinggi vanilla cupcake sebelum dan setelah dipanggang. Berdasarkan hasil uji statistik dengan menggunakan Analisis Varians (ANOVA) diperoleh bahwa terdapat pengaruh subtitusi tepung sorgum putih 20%, 30%, dan 40% pada aspek daya kembang. Dilakukan uji lanjutan Duncan dan menunjukkan bahwa vanilla cupcake subtitusi 20% merupakan produk dengan daya kembang terbaik. Hasil uji statistik daya terima konsumen dengan menggunakan uji Friedman menunjukkan tidak terdapat pengaruh subtitusi tepung sorgum putih pada aspek warna remah, aroma sorgum, rasa manis, dan tekstur kulit. Sedangkan terdapat pengaruh pada aspek warna kulit, aroma butter, rasa sorgum, dan tekstur remah. Dilakukan uji lanjutan Tukey’s pada aspek warna kulit, aroma butter, rasa sorgum, dan tekstur remah. Berdasarkan uji tersebut, disimpulkan bahwa produk vanilla cupcake dengan subtitusi 20% merupakan produk yang paling disukai konsumen. Kata kunci : tepung sorgum putih, vanilla cupcake, kualitas fisik, daya terima konsumen ***** This research seeks to analyze the impact of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta and started from July 2022 to September 2023. The method uses in this research is the experimental method involving vanilla cupcake with white sorghum flour substitution of 20%, 30%, and 40%. A consumer acceptability test was conducted on 30 semi trained panelists evaluating various organoleptic aspects. The assessment of the rising capability of the vanilla cupcake underwent a physical quality examination, focusing on height changes before and after baking. Statistical test using Analysis of Variance (ANOVA) revealed that substituting white sorghum flour at levels of 20%, 30%, and 40% had a significant impact on the rising capability of the cupcakes. Duncan's follow-up testing determined that the vanilla cupcake with a 20% substitution exhibited the most optimal rising power among the tested variations. After conducting the Friedman Test on several aspects, results showed that there is no impact between treatments on these following aspects: 1) the color of crumbs; 2) sorgum aroma; 3) sweetness; and 4) the texture of the top of the cupcake. On the other hand, the test showed that there is an impact between treatments on these following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture and 4) the color of the top of the cupcake. Further investigation using Tukey's test is necessary for the aspects with observed difference. It is concluded that vanilla cupcake with 20% substitution of sorghum flour was the product with the best physical quality and was most liked by consumers. Keyword: white sorghum flour, vanilla cupcake, physical quality, consumer acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dra. I Gusti Ayu Ngurah S., M.M ; 2) Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	nadhira alya fairuz .
Date Deposited:	30 Jan 2024 01:55
Last Modified:	30 Jan 2024 01:55
URI:	http://repository.unj.ac.id/id/eprint/43679

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